Genskab El Bullis fantastiske univers i dit eget køkken!Vi har de berømmede ingredienser, der var med til at gøre El Bulli til Verdens bedste restaurant. Lav ’kaviar’ eller andre sjove typer sfære i køkkenet. Vi har startkits.
Suitable for ice cream, cakes, confectionery
500g. Agar is extracted from red algae or seaweed and is used as a gelling agent. Can be used where you do not want animal-produced thickener. Also available for gel spaghetti. Can maintain shape up to 80 degrees
Extracted from algae. Has an ability to gel with calcium. If you dissolve Algin in a liquid and immerse it in Calcic, a thin gelatin is formed around the liquid. These are called spheres or spheres. Can also be used for fake caviar.
1 kg. Sugar crystals with flavor, color and scent of Viol. Add your dessert or drinks a touch of Viol.
Det nødvendige værktøj når der skal fremstilles sfæres/spheres.
Doseringsskeer (til sfæres, balloner, ravioli)
Opsamlingsskeer (til at flytte og rense sfæres.
Sprøjter (til at lave dråber f.eks kaviar)
Gluco is calcium gluconolactate, which is a mixture of calcium gluconate and calcium lactate. It allows you to add Calcium without the food taking taste and is therefore perfect for the technique of inverse spherification.
Powdered. Dissolves in cold liquid. Add Gluco before other powder product to give the best solution. There are no problems in dissolving in acidic, alcoholic or fatty substances.
Xantana is extracted from a fermentation of cereal starch with a bacterium (Xanthomonas campestris) found in cabbage. The result is a rubber with amazing thickening capabilities. It also has a remarkable potential as a "retainer", which means that it can retain an item at a given level in a liquid without sinking. It can also retain carbon dioxide.
Powdered. Soluble cold and hot. It can thicken alcohol. It is extremely resistant to freezing and thawing. Although it gets heated, it does not lose its thickening effect. Shake slowly and let it stand by itself and absorb liquid.
Procedure: Dissolve in aqueous medium 1-4 g / L with a rod blender.Both cold and hot soluble. High thickening suspension capability.Limited use in food. Maximum dose. in certain foods: 10 g / kg.
Fremgangsmåde: opløses i vandigt medium 5-10 g/L ved rumtemp.Blandingen opvarmes til 90C under konstant omrøring. Hviler til gele.Begrænset brug i fødevarer. Maximal dos. i visse fødevarer: 10 g/kg.
Calcium salt in high concentration and easily soluble. Used with Algin when making spherification.
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